Cornmeal Cheese And Chili Muffins Recipe
Servings: 1
Ingredients
- 120 gm fine yellow cornmeal (polenta)
- 50 gm plain flour
- 2 tsp salt
- 3 tsp baking pwdr
- 1/4 tsp chili pwdr
- 120 gm finely grated Jarlsberg or possibly other tasty cheese
- 1/4 lrg red capsicum (pepper), very finely minced
- 1/3 c. well-liquid removed canned corn kernels.
- 2 x Large eggs lightly beaten
- 225 ml lowfat sour cream
- 140 ml unsalted butter. melted and cooled.
Directions
- Preheat oven to 200C. Lightly butter a 12 c., non-stick muffin pan, set aside. Whiz the cornmeal, flour, salt, baking pwdr and chili in a food processor or possibly place them in a large bowl and stir for about a minute with a balloon whisk or possibly wooden spoon. If using a processor transfer dry ingredients to a large bowl. Stir in the capsicum and corn. Whisk together the Large eggs, lowfat sour cream and unsalted butter. Pour this into the middle of the dry ingredients and mix only till combined - do not over-mix. Divide the mix proportionately between the muffin c.. Top each muffin with some corn kernels and capsicum. Bake for about 20 min or possibly till skewer inserted into the center of a muffin comes out clean. Transfer to cooling rack, leave to settle for a few min, then loosen with a narrow palette knife and turn out onto rack. Serve hot
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